Lab 6 experiments

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24 Terms

1
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Proteins are digested by

pepsin

2
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What is Biuret reagent

a chemical test that detects the presence of peptide bonds.

3
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positive biuret test

purple

4
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negative biuret test

blue

5
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Which solution had the greatest amount of protein digestion?

test tube 1: 3ml of pepsin +HCl (HCl broke down the most peptide bonds)

6
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Broken down lipids (triglycerides) form

monoglycerides and fatty acids

7
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What enzyme breaks down lipids

pancreatic lipase

8
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The separation of large aggregates of fat into smaller droplets is termed

emulsification

9
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What emulsifies lipids?

bile salts

10
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What is phenol red?

PH indicator; red = neutral PH 7; yellow = acidic;

11
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Lipid emulsification experiment - pink color

No lipid digestion

12
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Lipid emulsification experiment - Red/orange color

Some digestion

13
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Lipid emulsification experiment - Yellow color

Significant lipid digestion

14
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Which tube from the experiment showed the most LIPID DIGESTION

Tube 2: 3ml of olive oil, phenol red, lipase, bile salts. ( lipase was able to work because lipids were emulsified)

15
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Where does the acid come from during lipid digestion?

The fatty acids from the broken down lipids.

16
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Many of the carbohydrates in our diet are in the form of

starch

17
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What does salivary amylase do?

digests starch into maltose

18
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what is Lugol's iodine used for?

indicates starch (carbohydrates)

19
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A positive indication of starch from the lugol's iodine test is what color?

dark blue

20
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A negative indication of starch from the lugol's iodine test is what color?

Brownish

21
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What is Benedict's solution?

a standard test for sugar

22
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Positive indicator for Benedict's solution looks like what?

A change in color (yellow, green, orange, or red)

23
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Negative indicator for Benedict's solution looks like what?

No change in color; remains blue

24
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Why did the test tube containing salivary amylase show a negative result for the lugol's iodine test?

The salivary amylase should have broken down the starch during incubation, resulting in no indication of starch.